Mexican Style Cheese Strata
A twist on a classic dish that is perfect for brunch or as a meatless dinner entree
Prep Time: 20 min Bake Time: 1 hour
WHAT YOU NEED:
6 cups bread cubes (use firm white Italian or French bread, cut or torn into 1- inch pieces)
4 oz. crumbled cotija cheese (about ¾ cup)
1 Tbsp. olive oil
½ medium onion, chopped
1 medium red bell pepper, seeded and chopped
¾ cup corn kernels (cut off a fresh corn cob or use frozen kernels)
1 jalapeno pepper, seeded and diced (optional)
5 large eggs
2-1/4 cups lowfat milk
1 tsp. ground cumin
1-1/2 tsp. dried oregano
¼ tsp. black pepper
MAKING IT:
Preheat oven to 375◦F. Grease a 1-1/2 quart glass oven-proof baking dish. Place bread pieces in baking dish.
Heat olive oil in large skillet over medium heat. Saute onion, bell pepper, corn, jalapeno until soft. Place sautéed vegetables on top of bread pieces along with cotija cheese. Gently toss these ingredients together with your hands.
In a medium bowl, whisk together the eggs until well blended. Add milk, cumin, oregano and pepper, blending well. Pour in egg- milk mixture over bread mixture. Gently press down bread with a spoon until the fluid is absorbed.
Bake uncovered for 60-70 minutes or until center reads 160◦F.
Serves: 4 main dish servings, 1-1/2 cups each; 6 side dish servings, 1 cup each
NUTRITION:
Nutrition Information per serving (about 1 cup): 300 Calories; 14 g Total Fat; (6 g Sat Fat); 170 mg Chol; 410 mg Sodium; 28 g Total Carb; (1 g Fiber; 9 g Sugars); 16 g Protein; 15% DV Vitamin D; 30% DV Calcium; 10% DV Iron; 20% DV Choline
TIPS:
Variations from my sister who lives in Mexico! If you like heat, use serrano chiles (seeds too!). For less heat and interesting flavor, try poblano chiles. Garnish with fresh cilantro!
Cotija is a cow's milk cheese originally from Mexico and named for the Mexican town, Cotija in Michoacán state. It can be found in most grocery stores.
For a lower sodium recipe, use natural Swiss Cheese in place of the cotija; this substitution lowers sodium to 230 mg per 1 cup serving.
The “heat” of hot peppers comes from the oils in the seeds. Removing the seeds and white membranes from inside the pepper can reduce their heat. It’s best to wear gloves when handling hot peppers as they can irritate skin and eyes.
This recipe can be made ahead. Simply cover prepared unbaked strata with plastic wrap and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking, uncover, and proceed with baking as directed.
